Sun Dried Tomato and Chicken Lasagne
Elevate your dinner game with this Sun-Dried Tomato and Chicken Lasagne, a creamy, flavor-packed twist on the classic Italian favorite. Layers of tender lasagne sheets cradle a rich filling of shredded chicken, tangy sun-dried tomatoes, and a velvety homemade béchamel sauce infused with garlic and dried basil. Ricotta, mozzarella, and Parmesan cheeses melt into every bite, creating a decadent blend of textures and flavors. Perfectly golden and bubbling from the oven, this lasagne is not only hearty and satisfying but also easy to prepare for a crowd-pleasing family meal or an impressive dinner party dish. Whether you're a fan of comfort food or looking to try a unique chicken lasagne recipe, this sun-dried tomato variation is sure to become a new favorite.
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Recipe Information
Ingredients
- 12 sheets Lasagne sheets
- 3 cups Cooked shredded chicken
- 0.75 cup Sun-dried tomatoes (thinly sliced)
- 2 cups Ricotta cheese
- 2 cups Mozzarella cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 2 cups Milk
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter
- 2 cloves Garlic (minced)
- 1 tablespoon Olive oil
- 1 cup Chicken broth
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagne sheets according to the package instructions, then drain and lay flat on a clean kitchen towel to prevent sticking.
In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Melt the butter in the same pan, then stir in the flour. Cook, whisking constantly, for 1-2 minutes to form a roux.
Gradually whisk in the milk and chicken broth, cooking until the mixture thickens (about 5 minutes). Stir in the dried basil, salt, and black pepper. Remove from heat and set aside.
In a mixing bowl, combine the shredded chicken, sun-dried tomatoes, and 1 cup of the prepared sauce. Mix until evenly coated.
Lightly grease a 9x13-inch baking dish. Spread a thin layer of the sauce on the bottom of the dish.
Place a single layer of lasagne sheets over the sauce, followed by one-third of the chicken mixture, then a dollop of ricotta cheese. Sprinkle with mozzarella and Parmesan cheese.
Repeat the layers (sauce, lasagne sheets, chicken mixture, ricotta, and cheeses) two more times, finishing with a generous sprinkling of mozzarella and Parmesan on the top layer.
Cover the dish tightly with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is bubbly and golden brown.
Allow the lasagne to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.1 g | 203% | |
| Saturated Fat | 85.5 g | 428% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1100 mg | 367% | |
| Sodium | 7557 mg | 329% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.8 g | ||
| Protein | 372.3 g | 745% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4785 mg | 368% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2788 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
